1 1/4 Cup (9oz/250g) butter

1 1/2 Cup (9oz/250g) Genauva extra dark chocolate gems

4 eggs

2 egg yolks

1/2 Cups (4.5oz/125g) sugar

1/3 Cups (2oz/50g) sifted flour


Yummy with raspberries and raspberry sorbet

Chocolate moelleux and raspberry

Chocolate moelleux


  • Beat the eggs, egg yolks and sugar until it turns white
  • Melt the butter with the chocolate in a double sauce pan
  • Add and stir the eggs with the chocolate
  • Add the flour and fold in carefully
  • Grease the muffin pans
  • Fill the molds and put in the fridge overnight
  • Heat the oven 350°F (180°)
  • Put the moelleux 10- 15 minutes in the pre-heated oven (they need to be liquid on the inside)
  • Serve hot

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